Summer Chicken Hot Pot (Chicken Stew Toped with Potatoes)

Yeah Yeah I know stews are a fall/winter thing but this one is pretty light and its our kitchen so we'll make what we want :). Brea picked up Jamie Oliver's Food Revolution last weekend which inspired us to make this chicken "Hot Pot" this weekend. I like Jamie's book, it covers some very basics and it shows variations built on fundamental recipes. The concept of getting more people to cook is great and his approach in the book is accessible to any beginner.

1 1/2 Lbs Boneless Skinless Chicken Thighs, cubed seasoned with salt and pepper
2 Carrots, peeled and diced
2 Celery Stalks, peeled and diced
4 Shallots, diced
2 Tbs Flour
1/2 Bottle White Wine (I used sauvignon blanc)
6 Sprigs Thyme
1 14.5oz Diced Tomatoes (Fire Roasted if you can find them)
2-3(depends on size) Yukon Gold Potatoes, Peeled
1/4 C Grated Parmigiano-Reggiano

Preheat your over to 350. Heat a dutch oven on the stove top over med-high heat. Add 2 Tbs olive oil. Add the chicken thighs, sear on each side until just brown (1 min each side). Remove the chicken and set aside. Add another 2 Tbs olive oil to the dutch oven. Add the shallots, celery, and carrots. Season with salt and pepper. Sauté until the shallots are translucent and the carrots are soft on the outside but still firm in the center. Add the chicken back in. Add the flour and stir for about 1 min, cooking off the raw flour taste. Add white wine and deglaze the pan. Add 4 sprigs of thyme and the tomatoes, season with salt and pepper. Stir. Put the lid on the dutch oven and move to the oven for 1 1/2 hours. During the last 30 mins remove the lid.

While the stew is cooking prep the potato topping. Peel the potatoes and boil them whole in salted water for about 12 mins. Drain and let cool 5 mins. Slice each potato in 1/4 inch slices.

When the stew is done remove from the oven and increase oven tempeture to 400. Give the stew a stir, if it is a little dry add a cup of water. Layer the potato slices on top of the stew, drizzle with olive oil. Season with salt and pepper. Sprinkle cheese and the leaves from 2 Thyme sprigs over the top evenly. Bake 30 mins (until golden brown)

Enjoy!